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Savoy Cabbage Asian Slaw
By Chef Tom Fraker


5 tablespoons Seasoned Rice Vinegar
1 tablespoon Granulated Sugar
1 each Serrano Chiles seeds and membrane removed; minced
2 teaspoons Organic Ginger Root peeled and grated
1 1/2 teaspoons Sesame Oil
2 lbs. Savoy Cabbage shredded
1/4 pound Sno Peas sliced thin-lengthwise
1/2 each Organic Bell Pepper julienned
1 To Your Taste My Grinders Rainbow Peppercorns
1 To Your Taste Pico de Gallo Seasoning


In a large bowl, whisk together the vinegar, sugar and salt.

Next add the chile, ginger and sesame oil and whisk to incorporate the flavors.

Next add the cabbage, sno peas and bell pepper. Season, to your taste, with the pepper and pico de gallo.

Cover and refrigerate for about 1/2 hour. Adjust seasonings and serve. Makes about 6 cups.